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Fresh From the Vine Tortellini

Fresh From the Vine Tortellini

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Becca Miller

Becca Miller

A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  3. Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  4. In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

grifdogg
42

grifdogg

10/14/2009

Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy.

Sarah Jo
37

Sarah Jo

7/30/2012

I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. This pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal.

Minnesota_Girl
30

Minnesota_Girl

8/24/2010

Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in because it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing!

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